Papas rellenas (Spanish: stuffed potatoes) are the most popular type of croquettes in Peru and other Latin American countries such as Chile, Cuba, Colombia and the Caribbean.
They consist of mashed potatoes stuffed with seasoned ground meat, various spices then deep fried.
- Potatoes peeled and mashed 4 large
- Chicken mince 250 grams
- Salt to taste
- Oil 1 tablespoon + for deep-frying
- Onion chopped1/2 cup
- Garlic cloves minced3
- Tomato pureed1 medium
- Cumin powder 2 teaspoons
- Black pepper powder 1 teaspoon
- Vinegar 1 tablespoon
- Eggs 2
- Refined flour (maida) 1 cup
- Bread crumbs dried2 cups
Combine potatoes with salt in a bowl and mix well.
Heat oil in a non-stick pan. Add onion, garlic and capsicum, mix and sauté till the onions turn translucent.
Add pureed tomato, mix well and cook for three minutes. Add chicken mince, mix well and cook on high heat till the chicken turns crumbly.
Add salt, cumin powder, pepper powder and vinegar, mix well and cook for a minute.
Remove from heat and transfer into a bowl. Cool to room temperature.
Beat the eggs in another bowl.
Pour the flour and breadcrumbs into two separate shallow dishes.
Divide the potato mixture into eight equal portions and stuff them with the cooked chicken mixture. Shape them into medium size balls.
Roll the prepared balls in the flour, dip in the eggs and coat with the breadcrumbs.
Heat sufficient oil in a pan. Deep-fry the prepared balls till golden and crisp. Drain on absorbent paper.